I'm bringing tasty back!
Yes its been a while since the last Try-me-on-a-Thursday post, so you will be pleased to note that the hiatus is over. I am committed to inspiring YOU to go vegan one dish at a time, so with that said, I am kicking things off with a quick one pan dish which is a fusion of veggies, spaghetti and noodles - I call it The Spanoodle Stir Fry!
Spanoodle Stir fry (Vegan & Gluten Free!!)
(Nutrition per serving: 330kcals)
Ingredients
200g Frozen stir fry vegetables
100g Frozen mixed vegetables
100g Rice noodles (break into tiny pieces)
200g Gluten free spaghetti (again break into tiny pieces)
25g Minced ginger
1 clove minced garlic
1TBP Mixed Herbs
1tsp Paprika
A few sprigs of basil (just tear them up!)
2-3 pumps of any low calorie spray oil (I used rapeseed)
300ml vegetable stock (300ml water with one veg stock cube)
Method
-Heat the oil in a wok or large frying pan (on a low-medium temperature), then stir-fry all the ingredients for 2-3mins (apart from the noodles, spaghetti and vegetable stock)
-Slowly add the noodle and spaghetti pieces whilst pouring the vegetable stock in the pan
-Cover the pan and leave to cook for 10-15mins (keep an eye in it so that the stock doesn't dry out the and burn the dish!!)
-Simply serve in a bowl and you are ready to dine!!!!
This has become one of my go to dishes on days when you don't have time to be chopping and boiling things in multiple pans (and then have to wash them all afterwards!!)! My family love spaghetti dishes and noodle dishes, so I decided to blend the two elements together and pack it with frozen veggies that we all have in our freezers and BOOM this bad boy was made!!
Feel free to play around with the spices you use. I'm not into chillies personally (but do add them if that is your thing!) hence why I went for ginger to give it a kick instead. If you are looking to replace the noodles and spaghetti for a carb free option, then you can just spiralize some courgettes instead! You can also throw in some lentils, chickpeas or even tofu chunks to add in some protein to this powerhouse of a dish!
Happy Eating folks!! :-)
Yes its been a while since the last Try-me-on-a-Thursday post, so you will be pleased to note that the hiatus is over. I am committed to inspiring YOU to go vegan one dish at a time, so with that said, I am kicking things off with a quick one pan dish which is a fusion of veggies, spaghetti and noodles - I call it The Spanoodle Stir Fry!
Spanoodle Stir fry (Vegan & Gluten Free!!)
(Nutrition per serving: 330kcals)
Ingredients
200g Frozen stir fry vegetables
100g Frozen mixed vegetables
100g Rice noodles (break into tiny pieces)
200g Gluten free spaghetti (again break into tiny pieces)
25g Minced ginger
1 clove minced garlic
1TBP Mixed Herbs
1tsp Paprika
A few sprigs of basil (just tear them up!)
2-3 pumps of any low calorie spray oil (I used rapeseed)
300ml vegetable stock (300ml water with one veg stock cube)
Method
-Heat the oil in a wok or large frying pan (on a low-medium temperature), then stir-fry all the ingredients for 2-3mins (apart from the noodles, spaghetti and vegetable stock)
-Slowly add the noodle and spaghetti pieces whilst pouring the vegetable stock in the pan
-Cover the pan and leave to cook for 10-15mins (keep an eye in it so that the stock doesn't dry out the and burn the dish!!)
-Simply serve in a bowl and you are ready to dine!!!!
This has become one of my go to dishes on days when you don't have time to be chopping and boiling things in multiple pans (and then have to wash them all afterwards!!)! My family love spaghetti dishes and noodle dishes, so I decided to blend the two elements together and pack it with frozen veggies that we all have in our freezers and BOOM this bad boy was made!!
Feel free to play around with the spices you use. I'm not into chillies personally (but do add them if that is your thing!) hence why I went for ginger to give it a kick instead. If you are looking to replace the noodles and spaghetti for a carb free option, then you can just spiralize some courgettes instead! You can also throw in some lentils, chickpeas or even tofu chunks to add in some protein to this powerhouse of a dish!
Happy Eating folks!! :-)
